Ninja CREAMi Protein Powder Recipes

One scoop of protein powder (25 to 35 g) shaken into milk is the base of most CREAMi protein ice cream. The powder adds protein and solids that hold on to water, so a lean tubpint can still spin smooth. What it cannot do is replace sugar and fat, which keep ice cream soft, so protein tubspints freeze harder than regular ones.

The kind of powder matters more than the brand. A whey and casein blend spins the creamiest, because casein thickens the base. Pure whey isolate tastes clean but runs thin and can turn icy, so add 1 tbsp sugar-free pudding mix or ⅛ to ¼ tsp xanthan gum. Pea and other plant proteins are thicker and sometimes gritty: blend them well and add a spoon of nut butter.

Expect the first spin to look like powder or crumbs. That is normal. Add 1 to 2 tbsp of milk, run Re-spin, and repeat once if it is still dry. Most recipes below run on Lite Ice Cream (CreamiFit for soft serve on the Swirl), with the Re-spin written into the steps.